Slow Cooker Whole Chicken & Gravy

• Meat

  • 1 Chicken, about 4lbs, small

• Produce

  • 1/2 tsp Garlic powder
  • 2 slices Onion
  • 1/2 tsp Parsley
  • 1/2 tsp Thyme

• Canned Goods

  • 1 Chicken broth

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 Cornstarch
  • 1 tsp Paprika
  • 1 tsp Paprika, smoked
  • 1 tsp Seasoning salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on spendwithpennies.com

Description

Ingredients

• 1 small chicken, about 4lbs
• 2 slices onion
• 2 tablespoons olive oil
• cornstarch
• chicken broth (optional)
• 1 teaspoon paprika
• 1 teaspoon smoked paprika
• 1 teaspoon seasoning salt (or to taste)
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon parsley
• ½ teaspoon thyme

Directions

• Combine all seasoning mix ingredients in a small bowl.
• Rinse chicken with cold water and pat dry. Brush chicken with olive oil and rub seasoning into chicken.
• Roll up balls of foil and place in the bottom of the slow cooker with 2 thick slices of onion. Place chicken on foil, breast side up so it is slightly lifted off the bottom of the slow cooker.
• Cover and cook on low 7-8 hours or high 4-5 hours. (165 degrees)
• Remove chicken and place on a small pan. Broil 3-4 minutes to crisp skin (optional). Rest 10 minutes before slicing.
• Remove foil and onion from slow cooker and turn onto high. If required, add broth to create about 2 cups of liquid.
• In a small bowl, combine 4 tablespoons cornstarch with 4 tablespoons water to create a slurry.
• Whisk about ⅔ of the cornstarch into the drippings/broth and let cook on high. Depending on the amount of liquid you may need to add more of the cornstarch slurry to reach desired consistency. Let cook at least 5 minutes before serving.
• Taste and season with salt & pepper.